I’ve had other grain-free breads and they serve their purpose as a quick bread gluten-free alternative. However, many grain-free bread recipes make the mistake of using too many eggs which results in an overly eggy flavor. This bread stands on it’s own with a wonderfully dynamic, unique and even flavor. The crunchy crust has a hint of sweetness yet the bread works as a savory or sweet treat. You could slather it with butter and jam for the perfect accompaniment to your morning tea or top it with a slice of cheese (where to buy grassfed cheese) for an afternoon snack.

I just finished a slice as I write this and I think I’m going to go back for more

Mix all ingredients together until thoroughly combined, then pour into a greased standard sized loaf pan and bake at 300° for 45 minutes, or until a toothpick inserted into the bread’s center comes out clean.

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Comments

Question for you…
Why do you include the whole flax seeds? I’ve heard that your body is only able to fully absorb the nutrients from flax seeds when they are ground. So wouldn’t this be a waste? Or perhaps it’s only added for the texture. Just wondering.

The recipe is actually from Nourished Traditions Grain Free Guide, so I didn’t create the recipe. I would guess that she included them for texture. There are ground flax seeds in the bread, so you do still get the benefits of the flax seeds!

I will try this bread next. I’ve tried the Wheat Belly basic bread which was hideous – smells and tastes like fart – and I made Lillian’s Kitchen basic bread last night and I actually enjoyed it better today than last night and it’s vastly better than Wheat Belly. Hers uses almond butter and only a little flour.
This one is similar to Wheat Belly but with one less egg and the addition of the vinegar. I am keen to see what that does.
I’m very new to wheat free so getting used to these new bread flavours is quite the curve
Thank you for sharing, I love Nourished Kitchen (found you on Pinterest).

I made this bread yesterday, I just chucked it all in the food processor. It is the best of the now three wheat free breads I have made, and the easiest. I was using up my old flaxseed in the other recipes and used golden for this one and I think that made a huge difference. Delicious, I may stop looking for basic bread recipes now I’m pretty happy

I was really looking forward to trying this recipe. I baked up a loaf this morning, but the flax seed I used lent a rather fishy flavor to the bread!? I had to grind the seed myself, it could’ve been old seeds. Any suggestions or alternatives to flax seed? The texture is lovely though! I will try the recipe again.

Hi there! I only had golden flaxseeds on hand, no baking soda so I used baking powder, substituted only 1 teaspoon of liquid stevia for the honey due to low carb requirements, and only had on hand almond meal, not almond flour, so that’s what I used. It was delicious! Thank you so much for posting this recipe!!! Brilliant!

I have heard that the size of your eggs really matters in wheat free cooking. So if the recipe calls for 4 large eggs and you only have medium, 5 eggs will be needed.
I make sure that I cook now with 700g large eggs no matter the recipe and my wheat free baking hasn’t fallen apart yet. Even the 600g ‘large eggs’ don’t look large so I stick with the biggest
Perhaps that’s a help to you?

OK, I tried it with almond meal, and I was very pleased with the texture. Now, I am very new to Paleo technically this is my first week, so the whole no grain/GF baking is foreign to me, so please understand my next question comes from a place of ignorance, is this bread supposed to taste like paper? Is no taste something I need to get used to, or is this bread just “plain/bland” as far as flavors go?

Hey, I made mine with almond meal because in Australia, even online I can’t find almond flour. Only fine ground meal. Mine was delish
I’m only a couple of weeks into wheat free and yo are lucky you’re tasting paper my first loaves tasted like fart! Lol, I think the darker flaxseed had something to do with that.
It takes a bit of getting used to, because no wheat free bread tastes anything like the bread we are used to. After a couple of weeks I can now enjoy toast…well…eat toast and not want to spit it out so I’m getting used to it! This is the best recipe I’ve tried so far

Melany, thanks for your insight! I wonder if adding spices like cinnamon, all spice, nutmeg, etc would help, I might try adding pure maple syrup too. I’m determined to make this work! P.S. I made chocolate cupcakes before and after one bite I threw them all out, old shoes and baking soda is not my ideal of taste! Lol.

I chucked almost an entire fresh almond pulp (after making almond milk) batch of pancakes 2 days ago. I tried to use the pulp, the pancakes were inedible so I googled and tried to make them into muffins so I added some more baking soda. They smelled so delicious, but tasted like salt. Incredible salt muffins! I decided if I was going to cook this way I had to learn to accept the loss of food (which to me is like noooooo I paid MONEY for those ingredients!).
There are some great recipes on Pinterest and the rest of the net for sweeter (read: covering up the papery taste) breads and some do add cinnamon and a sweetener like honey, agave or maple. Googling and experimenting is my new hobby but I promise you will get used to the major difference in taste. And start finding processed or very sweet foods undesirable.

HA! Omg I feel so bad for you guys – fart bread & shoe cakes lol I’m a huge fan of adding orange zest to baked goods. Really brightens the flavor. Best way to incorporate it is add it to the melted butter/oil and let it sit for a little bit. Spices would help too, depending on what flavor you like. A touch of molasses brings nice depth. You could also play with a tiny bit of almond extract and vanilla. A blend of almond flour & meal would be nice – the meal has more nutty flavor because of the skins. You could also try hazelnut flour.

A note on baking soda…I find that a lot of GF recipes call for too much. I’m really sensitive to the taste. It’s a tricky calculation to figure out how much baking soda versus baking powder. Baking soda (even a conservative amount) without enough acid will not work properly and will taste funky. Adding apple cider vinegar to your liquids will help with this & create more rise.

An almost identical version of this recipe is on Elana’s Pantry, the difference being that it calls for a bit of arrowroot flour. I make a savory version of this bread by adding minced garlic and a tablespoon of Italian Herb Seasoning. Delish!

I followed the recipe exactly, but what came out of the oven is rather a brick than bread It didn’t rise at all, and is really heavy and dense- do you have an idea what could have gone wrong? On your pictures it looks sosoft, fluffy and crumbly!
I also would like to have a wheat-free bread that is not too “eggy”, and on your pictures this seems to be exactly what I was looking for, so I wanna give it another try…

Sorry to say that, thats the life of wheat-free, and also, lots of eggs are needed but, you’ll find, you start not relying on bread, and will find other things to eat, cos yes, the ‘bread’ is so different. Only any good mostly for toasting, not sandwichs.

Do you think replacing the whole eggs with egg whites (like those from a carton, like All Whites) would alter the baking cycle? In other words, would the bread not cook correctly unless I use whole eggs?

No, it would not work. You need whole eggs. I wouldn’t suggest eating egg whites without yolks because most of the nutrients are in the yolk. The healthy fats in the yolk help you absorb the protein in the whites.

Heaven! just what I was looking for- a tad bit seedy and it has a hint of banana taste to it..but that could be that my taste buds associate flax w/banana. Maybe I’ll try the chi seed replacement mentioned.
Small loaf but wonderful for someone who can’t have grains or yeast! I actually felt like I had bread with my soup for diner last night.
A new staple in my kitchen! thank you!!

Hello! I am really excited about this recipe – but, can I roll these into a small ball and bake them that way rather than one loaf in a pan? I don’t really want a loaf – but I want to make sure that rolling them into balls isn’t going to destroy the recipe.
THANK YOU FOR THE RECIPE,
ALLISON.

For the folks asking if the vinegar is important, yes. But, you can substitute lemon juice if you can’t do vinegar. You need an acid to interact with the baking soda to get any rise at all….. Or you will, indeed, have a brick.

I think a brick would be wonderful
there must be something missing in my copy as I made it exactly as shown using the exact ingredients and now after it’s cooled I just have a mass of crumbs, more or less looking just like before it was in the oven for 45 mins nothing brown or together. why does everyone but me have a perfect loaf??

I really enjoyed this bread. I used whole chia seeds to replace the flax seeds as I only had flax meal. I also added about a tablespoon of caraway seeds for a rye flavor. My bread was not tall enough for a traditional sandwich, so I ended up slicing it into 3 think sections, and then slicing each of those pieces into 4 toastable pieces. Delicious!

I went grain and sugar free in November 2013 …. and have been experimenting since! Have had a few questionable results – but nothing a good smattering of fruit + cream, or home made tzatziki + salad won’t fix! It’s all edible … just shift your paradigm around wheat + yeast and the textures and smells of same.
I’ve made this recipe three or four times ….. and didn’t bother with whole flax seeds, as I didn’t have any, so just added a little more ground seed to start with. My ground linseed (flax) is not golden – and gives a wonderful visual to the finished article. I whizz those 4 eggs till they’re light and fluffy – use double the soda and double the apple cider vinegar ….. Works a treat!
Nice touch adding garlic and Italian herbs …. that will be the next version!

I have made this bread several times, and it is so easy and delicious. I followed the advice and doubled the baking soda and vinegar each time. I also replaced one (sometimes two) of the eggs with unsweetened applesauce, with no ill effects. I have added oregano, garlic powder and shredded Parmesan for a savory bread, and cinnamon, cocoa, vanilla and dark chocolate chips for a dessert bread. Each time the result has been moist and delicious. I can live without the “rise” if the taste is good, and this one tastes good!

This is my first attempt at Paleo bread and it was really good, especially with raw honey drizzled on it I think I over measured my salt a bit because it was a tad salty, but the sweet honey helped to even that out. Thanks!!

I am new to the Ketogenic Lifestyle and have been slowly incorporating new low carb food items that I have completely cut out for about a year. Bread is one of them. I came across this recipe and figured I’d give it a try since it came up in the15 Bread Recipes That Are Low-Carb and Gluten-Free article. I want to right reviews so new bees like myself can know what to expect etc.

A lot of the bread recipes I read talked about “folding eggs” into the batter and reviews stated how difficult it was to have their bread rise properly. When I saw this recipe I knew it was going to me easier for my first attempt because it was not the traditional fluffy loaf of bread. Let me say though, it is still delicious!! It is a little more dense so perfect for some peanut butter and no sugar added jelly or some butter. I made grilled cheese and ham sandwiches out of it. Still turned out delicious. It’s important to remember this bread will not rise like typical bread. If you want the outside to be crunches like the article states you’ll need to cook it longer. If you double the recipe I would still use 2 loaf pans. Placing the dough in one may leave the center very gewey. I plan one trying to toast a slice in the oven and eat my eggs and bacon with it!

I really love this bread! I modified it to replace ground flax with brown rice flour because I read somewhere that you should never cook ground flax as it changes its chemistry and it is not good for you. I also baked it for only 40 mins in a glass loaf pan. Thank you for this delicious alternative to wheat bread! P.s. It is a short bread but tastes great!